"The Perfect Summer lunch", "That was reeeeallly tasty!" - these are my family's remarks after today's lunch, and I have to confess I am delighted with their comments, as I had no idea how it was going to turn out.
The mix of flavours and textures make this cold, low fodmap, noodle salad dish a winner. There is the saltiness from the peanuts and soy sauce, the crunchiness of the peppers, cucumber and carrot, the zinginess (just made up that word but sounds great!) of the rice wine vinegar, the chewiness of the chicken and the noodles - healthy heaven!
When cooking the rice noodles (they only take 5 minutes), remember to rinse them immediately afterwards and to add a teaspoon of oil so that they don't all stick together in one massive heap.
When making the dressing - it really is to taste, so if you feel it needs more salt, add more soy sauce, more sweetness then add more sugar etc.
Low Fodmap Noodle Salad
Ingredients
- half a packet Dried Rice Noodles
- 2 Chicken Breasts (Cooked and cut into strips)
- 1/4 Cucumber (sliced)
- 1 Carrot (peeled into strips)
- 4 Spring onions (green part only)
- 1/4 red pepper (chopped)
- 3 handfuls Peanuts (crushed)
- 1.5 tbspn Toasted Sesame oil
- 3 tbspn Tamari Soy sauce
- 1/2 tbspn rice vinegar
- 1 tspn brown sugar - more to taste
- 1 tspn chilli sauce
- One inch Fresh Ginger (grated)
- 1 tspn Parsley (chopped)
- 1 tspn Coriander (chopped)
Instructions
1. To make the dressing whisk the toasted sesame oil, soy sauce, rice vinegar, brown sugar, chilli sauce, fresh ginger together and put aside2. Cook the noodles as per the packet instructions and leave to cool.3. Add the carrot, cucumber, pepper, chicken to the cooled rice noodles and mix. 4. Add the dressing to the noodle mixture and serve with the fresh herbs and crushed peanuts.
Details
Prep time: Cook time: Total time: Yield: 4
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